Papaya – Vellapayar ( Black Eyed Beans) Erissery


2 cups raw papaya / 1 medium papaya
1/4 cup vellapayar/ black eyed beans
1/2 tsp turmeric powder
1-1 1/2 tsp chilli powder
1 cup grated coconut
2 garlic cloves
1/2 tsp cumin seeds
3 shallots
2 dry red chillies
1 sprig curry leaves
1 tsp mustard seeds
1/2 tsp urad dal
salt to taste
2 tbsp oil


  1. Cook the vellapayar in a pressure cooker adding enough water for 2 whistles.
  2. Grind 3/4 cup grated coconut, garlic and cumin seeds together to a coarse paste adding little water and keep it aside.
  3. Peel and chop papaya into cubes and pressure cook it with turmeric powder and chilli powder for 1 whistle.
  4. Add the cooked vellapayar, ground coconut paste and salt to the cooked papaya and bring this to boil. Add little water if required.
  5. When the curry thickens, switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds and add urad dal.
  7. Add dry red chillies, curry leaves, shallots and 1/4 cup grated coconut and fry till coconut turns light brown in colour.
  8. Switch off the flame and pour this tempering over the curry. Mix well and serve hot with rice..

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